Miniature Ham Loaf Recipe

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Miniature Ham Loaf Recipe
Miniature Ham Loaf Recipe photo by Taste of Home
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Miniature Ham Loaf Recipe

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Shredded carrots add color and flavor to this downsized ham loaf from Carol Dunne of Middle Village, New York. A buttery glaze and slices of pineapples put the finishing touches on this satisfying entree.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 1 egg
  • 1 small carrot, shredded
  • 1/4 cup chopped onion
  • 1/3 cup seasoned bread crumbs
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon prepared mustard
  • 1/2 pound ground fully cooked ham
  • 1 can (8 ounces) unsweetened sliced pineapple
  • 1 tablespoon brown sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon butter
  • 1 tablespoon lemon juice

Directions

In a small bowl, combine the first six ingredients. Crumble ham over mixture and mix well. Shape into a loaf and place in a greased baking dish. Bake at 350° for 20 minutes.
Meanwhile, drain pineapple, reserving juice; set pineapple aside. In a small saucepan, combine the brown sugar, cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in butter and lemon juice.
Brush over ham loaf; top with three pineapple slices. (Save remaining pineapple for another use.) Bake 10-15 minutes longer or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 2 servings.
Originally published as Miniature Ham Loaf in Taste of Home October/November 2005, p54

Nutritional Facts

1 each: 553 calories, 30g fat (12g saturated fat), 185mg cholesterol, 1884mg sodium, 42g carbohydrate (24g sugars, 3g fiber), 28g protein.

  • 1 egg
  • 1 small carrot, shredded
  • 1/4 cup chopped onion
  • 1/3 cup seasoned bread crumbs
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon prepared mustard
  • 1/2 pound ground fully cooked ham
  • 1 can (8 ounces) unsweetened sliced pineapple
  • 1 tablespoon brown sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  1. In a small bowl, combine the first six ingredients. Crumble ham over mixture and mix well. Shape into a loaf and place in a greased baking dish. Bake at 350° for 20 minutes.
  2. Meanwhile, drain pineapple, reserving juice; set pineapple aside. In a small saucepan, combine the brown sugar, cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in butter and lemon juice.
  3. Brush over ham loaf; top with three pineapple slices. (Save remaining pineapple for another use.) Bake 10-15 minutes longer or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 2 servings.
Originally published as Miniature Ham Loaf in Taste of Home October/November 2005, p54

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